Technically defined as a Reduced Fat Swiss, Jarlsberg Light was introduced in the late 1980s. It carries most of the mellow nuttiness and "creaminess" plus the nutritional benefits characteristic of classic Jarlsberg. Light is also completely natural, crafted and aged like any other "real" cheese. This semi-soft cheese melts readily, without lumps or stringiness. It can be substituted in just about any-everyday or party-recipe calling for Jarlsberg or Swiss and is, of course, terrific for munching, flavor is best at cool room temperature.
Gjetost (pronounced "yet-oast") is as exclusive to Norway as trolls and fjords. It all started over 100 years ago on a small summerfarm high up from Gudbrandsdalen Valley, famous for its rich farming traditions. The milk maid had just made the curd from cow's and goat's milk. The left over whey was boiling in a great iron kettle in the fireplace. Usually she would allow almost all the liquid to evaporate ù and the golden paste that was left at the bottom of the kettle was used for sandwich spread. One night she expected visitors and wanted to serve them something special. She added cream and some goat's milk and poured the hot mixture into a mould. That night she probably served the first golden gjetost ever made. This cheese is best served in wafer thin slices. Shown here with home made gjetost muffins.
Ekte Gjetost means pure goat cheese in Norwegian. Ekte Gjetost is a unique Norwegian whey cheese made from 100% goat's whey, its colour is darker than Ski Queen's and the flavour, richer. Its texture is firm and it is served in thin slices on bread or biscuits.
Creamy, semi-hard cheese with the shape of wheel or block. It is a factory-made version of the Dutch cheese Leiden and has been made since the seventeenth century. The name of the cheese means "crossed keys".
First produced in 1815, Jarlsberg is Norway's most famous cheese, the world's most famous Baby-Swiss, and America's largest-selling imported cheese. Jarslberg sports a yellow paraffin coating and dramatic, wide-eyed holes. It is an Emmental-style cheese, but markedly sweeter.
